The closest Korean restaurant to me is AT LEAST two hours away. I've been wanting to try kimchi for YEARS, but all I can find in stores is the red and I really don't like spice. I can't wait to try this!!!
After the initial fermentation, keep it in the fridge until it gets too sour/pungent/mushy for your taste. I think it should last for over a month. I haven't really had kimchi in the fridge for too long so I don't know the upper limit.
+sirdi Edward i think that you can keep kimchi for as long as you want in your refrigerator, it depends on your own taste, the longer you let it ferment the sour it gets i think.
+Shaziane Codrington I asked the same thing on another video..and some people told me that the salt is important to stop any bad bacteria from growing..so it seems to be necessary for food safety..not just for flavor.
I made your Kimchi and then the Kimchi fried rice. we ate it every day it was so good, then I went and bought your cook books! THEN, then...I found a Korean Grocery store here, near my new house so I'm going to work my way page by page. I have people BEGGING me to come eat at my house now. haha. A big THANK YOU from Miami!
Mara Tirado I live in Tampa, do you mind telling me the name of the Korean grocery store? I recently moved from Chicago so I don't know my way around Florida that well! Thanks :)
This is a list of Korean grocery stores in Florida. All these stores were submitted by my readers. Check this out, please. www.maangchi.com/shopping/us#FL
Maangchi some of the shops in Miami or near are Asian shops not exclusively Korean. also, most of them do not speak English but try to be VERY helpful. i love shopping there.
I've watched many "how to" kimchi videos and this by far is the BEST one. No NONSENSE no WASTING TIME talking about ridiculous stuff. Thank you for this awesome video
Valerie calevro i hope you checked out more of her videos, she's always straight to the point, with sometimes a nice fun story she tells us. And her recipes are the best obviously!
I made this 3 days ago and it is almost gone! It is so good! My family can't handle the spicy kimchi I made from your recipe (which I adore), so I tried this and they love it! Thanks Maangchi! You are always so inspiring!
I cook literally EVERYTHING you suggest, so I'm definitively going to prepare this. You are such a great teacher and inspiration dear Maangchi. Love from Chile :)
Nana Aedo You will enjoy the process & will be ecstatic at the end when its time to eat :) I let mine sit on counter 5 days to get the tang I wanted but I think I will go 7 days next time to get a really good ferment going. I am happy to be making this & its getting better every time i make it. Been doing some research on Korean Kimchi. I was amazed at its long history not to mention the bounty of nutrients. I am learning to make a white kimchi which hasnt any heat, but has a sweet tangy brine instead. This is so much easier than making Sauerkraut & I like it so much better too. 1 gram of Korean Kimchi contains some 800.000.000 immunity boosting Lactic acid bacteria & has been proven to prevent the onset of diseases. It is easy to make, relatively inexpensive & a super food. Why oh why wouldn't people want this in their Homes.
@@savitamahar9509 not true. All ages eat it not just kids. Kids tend to eat it when they are very small but there’re many types of white kimchi’s (with broth and stuff) and it’s for hot Summer weather and stuff like that so not age limited
This recipe is exactly what I've been looking for. I've just gotten into Korean cooking and I LOVE kimchi! I eat it every day. But I was looking for a recipe for one that's not spicy. I can't wait to make this! Thank you so much!
Maangchi I become in love with your cooking. I tried some of them and happy eating. Thank you for the happiness you given and may you be healthy and happy too.
Thank you for the recipe Maangchi! I visited the Korean grocery store today and bought all the ingredients to make this. I can't wait! Thank you again!
Thank you so much, Maanchi. You are so generous. I prepared this kimchi. It is not as aesthetic as yours, but it is SOOOOOO delicious. 1000 times thank you !
Finally new video. I've missed you so much maangchiㅠㅠ You need to upload new video more often... pls? I just loved anything you posted. Oh and your ginseng jujube tea is fantastic!! I made it for my dad and he totally loves it. I'll definitely gonna try this one out too♡
This is such an elegant, wholesome, and healthy dish. I appreciate your artistic taste in your food presentation, your hair styles and makeup. Thank you for sharing these precious quality video.
I just love watching you cook. Your recipes all look delicious. I've tried several and they are easy to follow so turn out perfectly. But my favorite part of your cooking is how beautiful every thing is. You take so much time for presentation. "we eat with our eyes first!" Thank you doll for all your hard work :)
I made this and it was so so good my whole family enjoyed it! We never eat spicy food and this is just the perfect solution! Thank you for all the delicious recipes!!
Hopefully I'll make one of these recipes someday but I just love watching your videos to relax! Something about your accent and confidence in the kitchen is very comforting :)
I just realized that my grandma used to make white kimchi when I was little. We're not even Korean, but I guess we had some Korean influence from where I came from. Thank you for the video 😊 and for bringing back good memories! I'm gonna try and make this soon!
Hello Maangchi I finally made the Baek-Kimchi 5 days ago, Bottom Line .. Absolutely Delicious. It was very refreshing & the broth was better than I expected, I let it stand 4 days on the counter in a Sauerkraut Crock, because we are in winter atm, the temperature was a bit too cool for the fermentation to complete itself so I repacked it all in dark brown mason jars & put them in the fridge. I will allow one jar at a time to sit on counter a whole day to achieve the sour I am looking for but other than that it was successful & very delicious. I am taking a jar to my Family on Christmas day :) Thank you so much for your channel & these priceless recipes :)
@Sekar It will keep turning sour and last a few months, but you'll need to check for mold growth or frozen brine. If it's not salty enough, the kimchi will start turning mushy or taste like alcohol.
I just found ur channel & love u already!!! U & ur recipes are SUPER easy to follow & I really enjoy watching u cook! U are a great teacher! Also ur knife skills are amazing! I wish I can be half as good as u with a knife & how fast u are in the kitchen! I can never cut that fast & precise EVER. Believe me I’ve tried. Thank u for ur great content & wonderful Energy❤️
Ohmygoodness I just found your channel, and this recipe made me subscribe. My local Korean grocer stopped carrying my beloved white Kimchi, 😢 but thanks to you, I'll be making my own from now on! 😄You're AWESOME! 😍
Thanks for sharing this recipe, my husband had craving with non spice kimchi that we bought at the korean supermarket. It was nice that we wait & I 'll definitely do it.
I love this! I always wanted to try Korean foods but I can’t handle spicy foods, now I can try and make it at home to try!! Thank you 🙏🏾 love your channel ❤️
I'm really surprised that the vegetables kept their crispness after nearly two days. I'm happy for this recipe. because I can't eat very spicy or hot foods. My stomach just can't do it. Lol Thanks for sharing!
I am making this tomorrow, I intend to use the jujube & pine Nut, but I am also going to add Dried Lily Flower as well for added texture & taste. I am stoked about making this since I first watched this video a year ago cause I couldnt find the Jujubes. THANK YOU SO MUCH for teaching us how to make this traditional dish which I like to use in many recipes in place of Sauerkraut. I LOVE IT :)
I love making this for the summer to make it a cold dish. I cut up some tofu (usually firm) and add it in the morning so by lunch time it marinates in the juices . Yum
yum! it reminds me of confetti for some reason! haha Oh! And congrats on the publication!!! You deserve it! I love all your recipes! My mom and I look forward to your new videos!
Hello Maangchi, I have been following your videos and I really loved how you presented them. You are so comical. I loved Korean food esp kimchi. Keep posting. Take care.
Thank you for showing me how to make this!! I have been wanting kimchi for a long time, but I can't eat very much red pepper/spicy things. This is the perfect solution! 감사합니다!!! 💚 I made it tonight, hopefully in a couple days it will be ready to eat!
I can't survive the spicy red kimchi. So I'm going to make this Baek Kimchi for the first time and share with my colleagues who are kimchi lovers. Thank you Maangchi! 🤗😘
Finally, a kimchi my boyfriend likes! This is so wonderful, yet so different from regular kimchi. The broth is sooooo good! I had extra broth which didn't fit into my jar so I used it in a soup. It made excellent soup broth. This is a very pretty kimchi with the different colors. Also, I had jujube before making this recipe -- I like them. Now I have a whole package of jujube that I will have to use for some thing(s). And I never peeled a raw chestnut before -- it was actually not very difficult. This was fun to do, thank you for another great recipe.
Thank you very much for the recipe, I really like it. I hope you are always healthy and keep cooking for all of us. Thanks Maangchi Love from Indonesia❤️
Dear Maangchi. If I took spoonfuls of the Kim chee brine and put it on my hot rice or in my miso soup. Would that be wrong? Because I love red kim chee and hot rice with soup for breakfast, and with some Kim chee brine it would be fab-o. Thank you.
I make and eat baechu all winter long. I have it for breakfast everyday. It's very warming. The white kimchi sounds like it will be a great summer breakfast dish. I'm going to try this!
Such a great recipe! Just subscribed because I was looking for a Kimchi-jjigae recipe and found yours, and then decided to browse through your other recipes. :) Also you have a beautiful kitchen, I wish I had a kitchen like that instead of a tiny apartment kitchen.
Хобби![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](http://i.ytimg.com/vi/qShpfn1p3ZM/mqdefault.jpg)
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](/img/tr.png)
The closest Korean restaurant to me is AT LEAST two hours away. I've been wanting to try kimchi for YEARS, but all I can find in stores is the red and I really don't like spice. I can't wait to try this!!!
This video is from 2013?? Normally videos from this time are so crusty looking but this is so high quality
The recipe is the same all the time unless I update it. Happy cooking!
I accidentally made non- spicy kimchi last night because I forgot the chili and I freaked out but I’m happy to know it exists
How tf do u forget the chili
It can happen to anyone
I one time forgot to put sugar in a banna bread I was baking
It can happen to anyone
I one time forgot to put sugar in a banna bread I was baking
It can happen to anyone
I one time forgot to put sugar in a banna bread I was baking
@@ElementMidnight 💔❤️🩹 We all heal
Thank you for your nice comments! I'm working on the written recipe now. I will let you know when it's done. Cheers!
Instead of the Korean pear can I just use a regular one?
Can I use a dish cloth instead? I don't have Korean stores
My baby just turned 1 year old and this is a great dish for him to learn to eat. Plus my husband has a sensitive stomach. Thanks so much Maangchi!!
Hi everybody! My written recipe was just published! Thank you so much for your interest in this recipe! love you!!!
how many days or months this kimchi i can keep in my fridge or at shelf? please reply...
After the initial fermentation, keep it in the fridge until it gets too sour/pungent/mushy for your taste. I think it should last for over a month. I haven't really had kimchi in the fridge for too long so I don't know the upper limit.
+sirdi Edward i think that you can keep kimchi for as long as you want in your refrigerator, it depends on your own taste, the longer you let it ferment the sour it gets i think.
+Maangchi Is there a kimchi recipe where the salt can be omitted completely, or lessened for persons who have hypertension?
+Shaziane Codrington I asked the same thing on another video..and some people told me that the salt is important to stop any bad bacteria from growing..so it seems to be necessary for food safety..not just for flavor.
I made your Kimchi and then the Kimchi fried rice. we ate it every day it was so good, then I went and bought your cook books! THEN, then...I found a Korean Grocery store here, near my new house so I'm going to work my way page by page. I have people BEGGING me to come eat at my house now. haha. A big THANK YOU from Miami!
Mara Tirado I live in Tampa, do you mind telling me the name of the Korean grocery store? I recently moved from Chicago so I don't know my way around Florida that well! Thanks :)
Minji Park the shop is in Ft. Lauderdale so i think it may be too far from you
This is a list of Korean grocery stores in Florida. All these stores were submitted by my readers. Check this out, please. www.maangchi.com/shopping/us#FL
Maangchi some of the shops in Miami or near are Asian shops not exclusively Korean. also, most of them do not speak English but try to be VERY helpful. i love shopping there.
Mara Tirado It's alright, I'm fluent in Japanese and I can get by in Korean. Still learning so I think I'll be okay. Thanks for the help! :)
I've watched many "how to" kimchi videos and this by far is the BEST one. No NONSENSE no WASTING TIME talking about ridiculous stuff. Thank you for this awesome video
Valerie calevro i hope you checked out more of her videos, she's always straight to the point, with sometimes a nice fun story she tells us. And her recipes are the best obviously!
I made this 3 days ago and it is almost gone! It is so good! My family can't handle the spicy kimchi I made from your recipe (which I adore), so I tried this and they love it! Thanks Maangchi! You are always so inspiring!
Wendy Sparks
does it bubble like red kimchi?
@@tinani97 not as fizzy. It is so good!
How many days does it have to be kept in the fridge before eating it? Thanks
@@estherh.e.867 n
I cook literally EVERYTHING you suggest, so I'm definitively going to prepare this.
You are such a great teacher and inspiration dear Maangchi.
Love from Chile :)
great! You are from Chile! I hope you can find Korean ingredients easily!
Nana Aedo You will enjoy the process & will be ecstatic at the end when its time to eat :) I let mine sit on counter 5 days to get the tang I wanted but I think I will go 7 days next time to get a really good ferment going. I am happy to be making this & its getting better every time i make it. Been doing some research on Korean Kimchi. I was amazed at its long history not to mention the bounty of nutrients.
I am learning to make a white kimchi which hasnt any heat, but has a sweet tangy brine instead.
This is so much easier than making Sauerkraut & I like it so much better too.
1 gram of Korean Kimchi contains some 800.000.000 immunity boosting Lactic acid bacteria & has been proven to prevent the onset of diseases.
It is easy to make, relatively inexpensive & a super food. Why oh why wouldn't people want this in their Homes.
I didn't know that exists a version non-spicy of kimchi, that's so nice :D
White kimchi is the original kimchi
usually little kids eat it
Pepper didn’t exit in Korea before. So that’s the original way of making kimchi.
@@AliceOnly671 This Kimchi is almost the original one.
@@savitamahar9509 not true. All ages eat it not just kids. Kids tend to eat it when they are very small but there’re many types of white kimchi’s (with broth and stuff) and it’s for hot Summer weather and stuff like that so not age limited
Greek caption is available now! One of my viewers Sofia Anna submitted the caption for our Greek speaking viewers! Thank you very much!
I often can't tell if the fruits and vegetables are very large, or if Miss Maangchi's hands are just so dainty!
Watch her hands when she makes things with chicken eggs. I really thought they were duck eggs. She's very dainty and so lovely. Housewive goals!
Not dainty, she might be a dwarf (nothing wrong with that).
I've made this three times so far and it turns out delicious every time. Tastes just like Baek Kimchi from H-Mart. So refreshing.
👏
I used to buy from hmart as well but i think mangchi taste way better!! :)
Spanish (Latin America) caption was submitted by one of my viewers! Thanks a lot! ruclips.net/user/timedtext_video?v=SXtZz4_7yIw
Korean caption was submitted by one of viewers! Thanks a lot! ruclips.net/user/timedtext_video?v=SXtZz4_7yIw
This recipe is exactly what I've been looking for. I've just gotten into Korean cooking and I LOVE kimchi! I eat it every day. But I was looking for a recipe for one that's not spicy. I can't wait to make this! Thank you so much!
I'm from Indonesia, when i looking for white kimchi, there's so many recipe recomend, but i always choose your video maangchi love you so much 💓💓
English caption is up now thanks to our volunteer captioner! If you like to know who submitted the caption, check out the description box.
Maangchi I become in love with your cooking. I tried some of them and happy eating. Thank you for the happiness you given and may you be healthy and happy too.
Can’t wait until we can all go back to our favorite Korean restaurant :)
Thank you for the recipe Maangchi! I visited the Korean grocery store today and bought all the ingredients to make this. I can't wait! Thank you again!
bluefirekin Good luck!
Thank you so much, Maanchi. You are so generous. I prepared this kimchi. It is not as aesthetic as yours, but it is SOOOOOO delicious. 1000 times thank you !
Can't believe it's been so long since I started watching Maangchi.
Dinaya Muxina (RUclips) submitted Russian caption! Thank you very much Dinaya! ruclips.net/user/timedtext_video?v=SXtZz4_7yIw
Finally new video. I've missed you so much maangchiㅠㅠ You need to upload new video more often... pls? I just loved anything you posted. Oh and your ginseng jujube tea is fantastic!! I made it for my dad and he totally loves it. I'll definitely gonna try this one out too♡
This is such an elegant, wholesome, and healthy dish. I appreciate your artistic taste in your food presentation, your hair styles and makeup. Thank you for sharing these precious quality video.
Thank you for your nice words! very encouraging me! Happy cooking!
I just love watching you cook. Your recipes all look delicious. I've tried several and they are easy to follow so turn out perfectly. But my favorite part of your cooking is how beautiful every thing is. You take so much time for presentation. "we eat with our eyes first!" Thank you doll for all your hard work :)
+Donna Fassano Thank you for your nice words! You are awesome! : )
I made this and it was so so good my whole family enjoyed it! We never eat spicy food and this is just the perfect solution! Thank you for all the delicious recipes!!
Yay! : )
Vietnamese caption is available now. One of my viewers submitted the caption! Thank you so much!
bella i like you simpatica ciao from italy i'm antonella ciao. thank you for beauty recipe. simpatica bravo bravo
Thanks you so much I love Korean foods i lean more healthy Korean food by you
세상에서 젤 겁나는게 음식만드는거였는데 망치샘때문에,요리에 재미를 붙였습니다.ㅎㅎ
늘~
감사해요.
근데 드시는 모습이 넘 맛있게 드셔요.
당장 일어나서 실습하게 만듭니다.
Oh yeah! I wanna try this. Thanks for being so nice and enthusiastic in sharing food recipes. I'm a fan here! 😊
Hopefully I'll make one of these recipes someday but I just love watching your videos to relax! Something about your accent and confidence in the kitchen is very comforting :)
I just realized that my grandma used to make white kimchi when I was little. We're not even Korean, but I guess we had some Korean influence from where I came from. Thank you for the video 😊 and for bringing back good memories! I'm gonna try and make this soon!
Thank you very much! I made this recipe twice! I like it😋
This is the top result on here for "white kimchi", also the most informative and helpful. Tyvm !!!! It turned out great !!
oh my goodness i was just looking for a video for this! I am so glad you made one!
Hello Maangchi
I finally made the Baek-Kimchi 5 days ago, Bottom Line .. Absolutely Delicious. It was very refreshing & the broth was better than I expected, I let it stand 4 days on the counter in a Sauerkraut Crock, because we are in winter atm, the temperature was a bit too cool for the fermentation to complete itself so I repacked it all in dark brown mason jars & put them in the fridge. I will allow one jar at a time to sit on counter a whole day to achieve the sour I am looking for but other than that it was successful & very delicious. I am taking a jar to my Family on Christmas day :) Thank you so much for your channel & these priceless recipes :)
If you dig the jar under ground you can get better delicious kimch. that is original traditional method.
Can you store this kimchi as long as the regular kimchi?
@Sekar It will keep turning sour and last a few months, but you'll need to check for mold growth or frozen brine. If it's not salty enough, the kimchi will start turning mushy or taste like alcohol.
@@user-nm7nl5jh2j SO FAR NO MOLD :P I have a half gallon of it inthe fridge, its been there about 3 months & it tastes so good the longer it sits
@@michaelbressette2599 Yum! That tanginess is what I love most about kimchi :)
I've made second batch already and it is so good! Thank you for the recipe, Maangchi :)
I just found ur channel & love u already!!! U & ur recipes are SUPER easy to follow & I really enjoy watching u cook! U are a great teacher! Also ur knife skills are amazing! I wish I can be half as good as u with a knife & how fast u are in the kitchen! I can never cut that fast & precise EVER. Believe me I’ve tried. Thank u for ur great content & wonderful Energy❤️
Ohmy gosh! I could so do this. This'll be my first try at making kimchi. Thanks.
your recipes makes me love korean food
looks tasty
love your way of cooking
😀
영상잘보고있어요~~! 프랑스에있느라 한국음식이 그리웠는데 영상들보고 꼭해봐야겠다는생각들었어요! 감사합니다~~^^
Finally, been waiting for this recipe for so long! ;D
Thank you for sharing no added sugar recipe. Look forward to see more this kind. I like how you added fruit as a sweeter.
Ohmygoodness I just found your channel, and this recipe made me subscribe. My local Korean grocer stopped carrying my beloved white Kimchi, 😢 but thanks to you, I'll be making my own from now on! 😄You're AWESOME! 😍
This, I must try, wow it looks fantastic.
I love your channel~ I also love how you never cut evenly and perfect like most cooking shows I've seen.
This looks really good! I'll be trying this recipe out soon!
Thanks for sharing this recipe, my husband had craving with non spice kimchi that we bought at the korean supermarket. It was nice that we wait & I 'll definitely do it.
What a coincidence! : )
I made this white kimchi. it's so good Maangchi!!! Thanks for the recipe 😉
Maangchi's back! I missed videos like these, i'm glad you're making them again~
I love this! I always wanted to try Korean foods but I can’t handle spicy foods, now I can try and make it at home to try!! Thank you 🙏🏾 love your channel ❤️
this is the one I've been waiting for!
Looks delicious... Very good one.. I Like this white kimchi really.. want to eat .. thanks for sharing your video
This is the recipe I have been looking for! Yay me! I'm so excited to try this!
SO beautiful! I love your effort Maangchi! You are the BEST!
you make it look so easy! My gosh . . . I gotta try this!
마무리후 향기맡아보니 정말 스멜 장난아닙니다.완전..대박입니다.전,여기에다 새우젖조금 추가했슴다.
Love it! You make it so clear! It looks delicious, and I'm plan to try it with my daughter.
Wow, it looks so pretty served up that way. Like a flower made of kimchi!
I'm really surprised that the vegetables kept their crispness after nearly two days. I'm happy for this recipe. because I can't eat very spicy or hot foods. My stomach just can't do it. Lol Thanks for sharing!
Korean foods are so beautiful!
Thank you Maanchi! This looks wonderful! I can't wait to try it.
I am making this tomorrow, I intend to use the jujube & pine Nut, but I am also going to add Dried Lily Flower as well for added texture & taste. I am stoked about making this since I first watched this video a year ago cause I couldnt find the Jujubes. THANK YOU SO MUCH for teaching us how to make this traditional dish which I like to use in many recipes in place of Sauerkraut. I LOVE IT :)
So yummy 😋 to look at and eat. Love ❤️ everything you cooked.
Japanese caption is up now thanks to our volunteer captioner!
Can I use asian pear?
I have always wanted to try this kind of kimchi. Thank you for making a video on this style of kimchi.
I love making this for the summer to make it a cold dish. I cut up some tofu (usually firm) and add it in the morning so by lunch time it marinates in the juices . Yum
Very pretty, very healthy and I can't wait to make this for myself! Gamsa Hamnida!
love you you give me so many many delicious korea foods thanks
yum! it reminds me of confetti for some reason! haha
Oh! And congrats on the publication!!! You deserve it! I love all your recipes! My mom and I look forward to your new videos!
Hello Maangchi, I have been following your videos and I really loved how you presented them. You are so comical. I loved Korean food esp kimchi. Keep posting. Take care.
Thank you so much!!! I couldn't eat the red one because of the dried shrimp but I can eat this one and it looks delicious!!!!
This looks delicious, Maangchi!
Thank you for showing me how to make this!! I have been wanting kimchi for a long time, but I can't eat very much red pepper/spicy things. This is the perfect solution! 감사합니다!!! 💚
I made it tonight, hopefully in a couple days it will be ready to eat!
it look so good I want to try it now, I've already made you kimchi recipe and my family liked :)
I used to eat this at my Korean friends house when I was little thank you for the recipe!
Even for korean, this looks amazing. This wud be better than my mom's baek kimchi. Love this recipe!!
I just love love your ideas. Thank you so much! I'm going to try this next :)
Oooh I'm so excited to try this! I usually make the regular spicy version, but this one is very interesting too! Thanks Maangchi! ^^
I tried, it's soooooo yummy... thanks for your recipe... love it love it....
I can't survive the spicy red kimchi. So I'm going to make this Baek Kimchi for the first time and share with my colleagues who are kimchi lovers. Thank you Maangchi! 🤗😘
와우, 맛있는 백김치 담는법 감사해요!
빨간김치보다 더 오래된 한국 전통김치이고 건강에 더없이 좋은 우리 고유의 김치인데 많이 알려졌으면해요!!^^
Ahhh yess I didn't know sweet kimchi existed ! I'm so excited to make this, thank you for the recipe
Finally, a kimchi my boyfriend likes! This is so wonderful, yet so different from regular kimchi. The broth is sooooo good! I had extra broth which didn't fit into my jar so I used it in a soup. It made excellent soup broth.
This is a very pretty kimchi with the different colors. Also, I had jujube before making this recipe -- I like them. Now I have a whole package of jujube that I will have to use for some thing(s). And I never peeled a raw chestnut before -- it was actually not very difficult. This was fun to do, thank you for another great recipe.
brainburrito where do you get jujube?
So fun and easy to do!
One of my favorite meal time side dishes! Thanks for the share!
woooowww Maangchi this looks beautiful! I never knew there was a non-spicy kimchi :O
I am SO making this!!!! I love kimchi but cannot handle the spicy, so this is PERFECT!
ok
I dont like the taste of the regular kimchi and I cant handle the spiciness, so this recipe looks awesome ! I’ll definitely try to make this one ;)
Thank you very much for the recipe, I really like it. I hope you are always healthy and keep cooking for all of us. Thanks Maangchi
Love from Indonesia❤️
I’ve learned so much from you over the years. Thank you!
Indonesian caption was submitted by one of my volunteer translators! Thanks a lot!
Dear Maangchi. If I took spoonfuls of the Kim chee brine and put it on my hot rice or in my miso soup. Would that be wrong? Because I love red kim chee and hot rice with soup for breakfast, and with some Kim chee brine it would be fab-o. Thank you.
I make and eat baechu all winter long. I have it for breakfast everyday. It's very warming. The white kimchi sounds like it will be a great summer breakfast dish. I'm going to try this!
Such a great recipe! Just subscribed because I was looking for a Kimchi-jjigae recipe and found yours, and then decided to browse through your other recipes. :)
Also you have a beautiful kitchen, I wish I had a kitchen like that instead of a tiny apartment kitchen.
Maangchi Really you are a Heroine
You are the queen of the Kimchi world
Yum. I can't handle too spicy so this one is my kimchi ticket! Thank you!
Looks very healthy and delicious. Thank you for this recipe!